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1990 Oldmans Creek Rd, Sedesboro NJ
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Roasted Asparagus and Potatoes
Ingredients:
- 1 lb. fresh asparagus, trimmed
- 1/2 lb. red skin potatoes cut into 1 inch pieces
- 1/4 cup olive oil, divided
- 2 tbsp. chopped fresh rosemary or 2 tsp. crushed dried rosemary
- 2 cloves garlic, minced
- salt and pepper to taste
SERVES 4
Combine potatoes, 2 tbsp olive oil, rosemary, and garlic in a small bowl. Toss to coat and transfer to a greased baking pan. Roast at 400 degrees for 20 minutes, stirring once.
Drizzle the asparagus with remaining oil and add to baking pan with the potatoes. Roast for an additional 20 minutes, or until the vegetables are tender, stirring occasionally. Sprinkle with salt and pepper to taste. Enjoy!
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